Poppy brings an original touch to the familiar curd filling!
Pick your recipe
You will need
- For the test:
- - 225 g of wheat flour;
- - 100 g butter;
- - 75 g of granulated sugar.
- For filling:
- - 560 ml of milk;
- - 115 g granulated sugar;
- - 75 g butter;
- - 190 g of cottage cheese;
- - 1 large egg;
- - 115 g of ground poppy;
- - 115 g of semolina.
Instruction manual
1
Before cooking, cool the butter in a freezer. Then grate it in a large bowl, add flour and sugar there and rub everything into crumbs. Pack 2/3 of the crumbs into a detachable mold 18 cm in diameter, and pour the rest into a glass. Take everything to the cold.
2
In a saucepan, mix milk with sugar and butter, put on a stove over medium heat and wait for boiling. Then add ground poppy and pour a stream of semolina with a thin stream from a clenched fist. Do not forget to vigorously stir the mass when you pour semolina so that there are no lumps! Set the stewpan off the stove and cool slightly.
3
Preheat the oven to 180 degrees. Beat the cottage cheese with eggs thoroughly with a mixer until smooth. Add cottage cheese to poppy seeds and mix.
4
Put the filling on the base, smooth with a spatula and sprinkle a third of the flour crumbs. Bake for an hour. Allow to cool at room temperature, and then let stand a couple of hours in the refrigerator.